Braising is usually most closely associated with meat, especially big tough cuts that need long stewing. But some of our favorite vegetable dishes are braised as well.
We're going to be talking about vegetarian braising this week - be on the lookout for some braised vegetable recipes. For now, here's some general advice from our old vintage Betty Crocker cookbook and some of the recipes we've collected this winter...
Our old Betty Crocker also calls braising "panning," and gives these instructions. They say to cut up thick, hearty veggies like carrots or celery, cook them just until browned in a little oil or butter, then put in a tablespoon or two of water or wine, cover and cook for 5-12 minutes.
• Wine-Braised Cabbage
• Greek-Style Braised Green Beans
• Easy Braised Collard Greens
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Braised endive is delightful: 1-1/2 hours in a covered casserole over a low flame with some butter and water. The endive become soft and the characteristic nutty sharpness is mellowed.